Entree: Ireland – West Ireland – Pork and Apple Casserole (Hearty braised pork cooked with apples and cider in a savory-sweet gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

- 1.5 lb (700 g) boneless pork shoulder, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 medium cooking apples (such as Bramley), peeled, cored, and quartered
- 2 medium carrots, peeled and cut into 1/2-inch slices
- 2 tbsp (30 g) plain flour
- 1 cup (240 ml) dry Irish cider (or apple cider)
- 1 cup (240 ml) chicken or beef stock
- 1 tbsp (15 ml) whole-grain mustard
- 1 tbsp (12 g) brown sugar
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 bay leaf
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 325°F (160°C). Pat the pork pieces dry and season with 1/2 tsp (6 g) kosher salt and black pepper.
2. Heat the vegetable oil in a large ovenproof casserole or Dutch oven over medium-high heat. Brown the pork in batches until well caramelized on all sides, about 4–5 minutes per batch; remove browned pork and set aside.
3. Add the chopped onion and carrots to the pot and sauté over medium heat until softened, about 6 minutes. Add the garlic and cook 1 minute more.
4. Sprinkle the flour over the vegetables and stir to coat, cooking 1–2 minutes to remove the raw flour taste.
5. Gradually pour in the cider, scraping up browned bits from the bottom, then add the stock, whole-grain mustard, brown sugar, thyme, bay leaf, and the remaining 1/2 tsp (6 g) salt. Stir to combine.
6. Return the browned pork to the pot and tuck the quartered apples among the meat. Bring the mixture to a gentle simmer on the stovetop.
7. Cover the casserole with a lid and transfer to the preheated oven. Braise 1.5–2 hours, or until the pork is very tender and the sauce has thickened, stirring once halfway through.
8. Remove from oven, discard the bay leaf and thyme stems if used, adjust seasoning to taste, and sprinkle with chopped parsley. Serve hot spooned over mashed potatoes or with crusty bread.